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Originally uploaded by crimmles

Another meal from TMDDE! and Fast Food Fix. Brian really liked this one, eating two sandwiches that night and another the next day for lunch (I thought it was ok. Perhaps because it was missing pickles.) And the fries- couldn’t be easier, and that’s why we’ve been eating them at least once a week. The plate is messy b/c it was Brian’s second helping, and the ketchup was from the bottom of the bottle

for the sandwich (From Fast Food Fix- Sonic Style recipe-makes one):

1/2 TBSP unbleached or all-purpose flour
1/4 tsp + 1/8 tsp salt
1/4 tsp black pepper + extra for sprinkling
1/8 tsp garlic powder
pinch of turmeric
1/4 cup + 1/2 TBSP 96% lean ground beef (I think we use 97%)
4 TBSP dry bread crumbs, divided
1 TBSP + 1 tsp + 1 TBSP egg substitute (I used one egg and some 1% milk)
1 TBSP fat free milk
olive oil spray (all I have is Pam )
1 tsp paprika
2 slices Texas toast

On waxed paper, combine the flour, 1/4 tsp salt, 1/4 tsp pepper, garlic powder and turmeric. Mix to blend, set aside.

In small bowl, combine the beef with 2 TBSP bread crumbs, 1 TBSP + 1 tsp egg sub, milk, and the remaining 1/8 tsp salt. Mix to blend. On a sheet of waxed paper, shape the mixture into a patty that is roughly 5″ x 4″. It shouldn’t be a perfect rectangle. Very carefully, dip both sides into the flour mixture, making sure to coat it evenly. (If it breaks, just reshape it.) Cover loosely with plastic wrap. Place in freezer for 15 minutes.

Preheat oven to 450 F. Lightly mist a small non stick baking sheet with oil spray.

In a shallow bowl, combine the remaining 1 TBSP egg sub and paprika (I used milk and paprika.) Beat with a fork to blend. Place the remaining 2 TBSP bread crumbs on a sheet of waxed paper set next to the bowl.

With a spatula, dip patty into egg-sub mixture, being sure to coat completely. Allow excess mixture to drip off. Dip into bread crumbs to coat completely. If it breaks slightly, just reshape it. Season on both sides with salt and pepper to taste. Lightly mist both sides with oil spray. Place on the reserved baking sheet.

Bake for 4 minutes. Carefully flip the patty. Bake 4-6 minutes, or until it is crisp and no longer pink inside. (*note- since I made 6 patties, I baked mine for about 10 minutes after flipping.) Toast the bread and top as desired before serving. (We like ours cut in half, b/c it’s a pretty big bite!)

Fries (from TMDDE!- Italian seasoned fries, modified )

1 medium baking potato, peeled and cut into sticks about 1/2 inch thick (I am horrible at that, so I slice them steak-fry style. It works just as well.)
1/2 tsp extra-virgin olive oil
salt

Preheat oven to 450 F. Line a medium baking sheet with parchment paper (I use tin foil.) Toss potatoes with the olive oil (make sure to coat evenly.) Place them on the baking sheet in a single layer, not touching. Bake for 8 minutes, flip them, and bake for another 10-12 minutes, or until the potatoes are tender on the inside and have some brown spots on the outside (but are not completely brown.) Salt to taste and serve immediately.

The original fry recipe dictates that you add some grated parmesan, parsley and red pepper flakes to the olive oil before tossing in the potatoes (and they are awesome like that- but sometimes, you just want a good, old fashioned, salty fry.) Russet potatoes are what I use and they always turn out great. You could make several patties ahead and freeze them, so you can have a cfs sandwich anytime you like! And it’s way healthier and cheaper than hitting up Scronic every time the craving hits, too

And her cookbooks, too. So we’re engaged now (yay!!! ) as of 2/08/09, and the race to lose weight is, well, it’s something. So I’m trying to make healthier meals- which is where the lovely and amazing Ms. Alexander comes in. Lately, I’ve been making good use of her books- “The Most Decadent Diet Ever!” and “Fast Food Fix,” the latter a gift from Brian’s brother (thanks, Skiblett!) I have finally gotten to try the MDDE’S Honey-Glazed Spiced Pork Tenderloin. As stated previously, we re not big fans of pig meat, aside from bacon. And some breakfast sausages. I don’t dig pork chops, ribs, any of that. But this stuff….if you like spicy and a hint of sweet….the first time I tasted it, I actually made some guttural noise, eerily cat-like. Also, Brian’s mom, who is not that into spicy food, ate this and liked it. (she did have to keep her water glass close by during the meal, and has since asked me to omit the spicier seasonings, but she can’t deny she liked it )

2 tsp paprika

1/2 tsp salt

1 tsp black pepper (calls for freshly ground, but I don’t ever have that on hand)

1/4 tsp onion powder

1/8 tsp chili powder

1/8 tsp cayenne

1 1/4# trimmed pork tenderloin

1 tsp extra-virgin olive oil

1 tbsp plus 1 tsp honey

1 tbsp minced fresh garlic

olive oil spray (again, I never have this on hand)

Preheat oven to 350F. Use a fork to mix the paprika, salt, pepper, chili powder and cayenne in a bowl. Rub the tenderloin evenly with the olive oil. Then rub the spice mixture evenly over it until the entire loin is thoroughly coated. Cover loosely with plastic wrap and let stand for 15 minutes. Meanwhile, whisk the honey and garlic in a small bowl. Place a large, nonstick skillet over med-high heat. When the skillet is hot, mist lightly with spray (I have used Pam.) Cook the tenderloin for 1-2 minutes per side, or until just browned on all sides. Place the tenderloin in a roasting pan or ovenproof skillet. (if one end is thinner than the other, tuck it under to create a similar thickness throughout.) Use a pastry or basting brush to evenly coat the tenderloin with the honey mixture. Roast, uncovered, for 16 to 18 minutes, or until it is just barely pink inside or a meat thermometer reaches 155F. Remove from the oven, loosely cover the tenderloin (not the whole pan) with foil, and let stand for 10 minutes. Transfer to a cutting board. Holding knife at 45-degree angle, slice tenderloin into thin slices. Serve immediately. 4 servings.

Also in rotation lately- and soon to be blogged about- ricotta stuffed shells, Italian seasoned fries, bruschetta chicken, made-over Taco Bell Mexican Pizzas  and a few more. If you don’t believe that you can eat delicious food while eating healthier, then you really need to find these books. Go go!!!